Eggs Benedict Wraps / by Chelsea Zwieg

I recently started watching Parenthood and let me just say that me, my tears and all my feelings are completely obsessed. It's to the point where I just want to start this post out by saying 'oh my goodness guys, how bout that last episode?'. But I can't. I can't because, unlike most people who have seen all six seasons in the time they were created, watched the series finale and moved on to new shows and new things, I started last month and am all wrapped up in Season 2. It's like the time that I got all into Lost my freshman year of college, a year after the series ended. Or my junior year of high school when I read all 7 Harry Potters, a mere decade after they were cool. House of Cards? Just ask me what I think of it in 2025. I've been meaning to watch it but let's be real, it'll be a while. 

But rest assured, where I fall behind in pop culture, I make up for in the way of super-ahead-of-time menu planning. If there is food involved I am all over that. So let's put it out there that these wraps are perfect for Easter Brunch. What's that? Easter is weeks away? It's ok, just make them every morning until then too. 

I love Eggs Benedict, but there are some things that just don't go so well when you're trying to feed a crowd. Or transport food to a relatives house. Or impress guests without having a mega disaster on your hands. Poached eggs are not made for any of these situations. The good news is, scrambled eggs live for a moment like this. They are virtually impossible to mess up, it's as easy to make 20 as it is to make 2 and they eliminate any possibility of runny egg yolk dribbling down the front of your fancy Easter outfit. 

If you're an Eggs Benedict traditionalist, you should absolutely use Canadian bacon in these wraps. I like to live on the edge (and throw myself over it when Canadian bacon comes around) so I used some extra crispy pepper bacon and it was crazy good. All you have to do then is add some green onions, avocado for a little extra color and finish it off with a drizzle of hollandaise (made ultra-lazy-blender-style) and you are ready to brunch your face off. 

Eggs Benedict Wraps

Serves 6

| Ingredients

  • 12 eggs
  • 2 tbsp. butter
  • 1 avocado, thinly sliced
  • 4 green onions, chopped
  • 1 lb. bacon 
  • 6 8" flour tortillas
  • Hollandaise Sauce, see below

| Instructions

Preheat oven to 400. Line a rimmed baking pan with foil. Place bacon in a single layer on pan. Bake 20-25 minutes, until bacon is deep brown and crisp. Remove from oven and let cool.

In a medium bowl, whisk eggs until light and foamy. Melt 1 tbsp. butter in a skillet over medium-high heat. If you have a very large skillet, you could melt 2 tbsp. butter and cook all of the eggs at once. If not, do it in two batches. Add half of the eggs to the skillet and stir with a spatula until soft curds form. Continue cooking until eggs are scrambled and no liquid egg remains. Remove from pan and repeat with remaining eggs. 

Divide eggs between 6 tortillas. Top each with 2-3 strips of bacon and 3 slices of avocado. Scatter green onions over the eggs. Drizzle each wrap with 1-2 tbsp. hollandaise sauce. Tightly toll each wrap, tucking in the sides first. Cut in half and serve. 


Blender Hollandaise Sauce

Adapted from Serious Eats 

Makes 1 generous cup

| Ingredients |

  • 1 egg yolk
  • 1 tsp. lemon juice 
  • 1/8 tsp. cayenne 
  • 1/8 tsp. salt
  • 1/2 cup butter, melted

| Instructions

  • Combine egg yolk, lemon juice, salt and cayenne in a blender. Blend to combine. 
  • With the blender running, slowly pour in melted butter in a continuous stream. Blend until the sauce is smooth and creamy.